Chili dipping liquid and manufacture method of chili dipping liquid

A production method and water-dipping technology, which are applied in the field of food processing, can solve problems such as affecting product quality, and achieve the effects of convenient production and simple operation.

Inactive Publication Date: 2012-09-19
贵州遵义黔辣苑食品有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

However, in the process of heating with vegetable oil in this processing method, if the oil temperature is too high, the chili powder will become paste, and if the temperature is too low, the refined oil chili will have a taste of raw oil, which will affect the quality of the product.

Method used

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Embodiment Construction

[0012] In the southern region of our country, chili is an essential seasoning, especially in Sichuan and Guizhou, chili is an indispensable thing for every meal. However, different places have different eating methods of peppers, even in Sichuan and Guizhou, the methods are quite different. Sichuan people like to eat oily chili, while Guizhou people like to eat paste chili.

[0013] According to people's living habits, the present invention provides a kind of chili dipped in water and its preparation method:

[0014] The chili dipped in water has the following ingredient proportions: 88-92% of chili noodles, 3-5% of salt, 2-4% of monosodium glutamate, 1-2% of ginger, 1-2% of fennel and 0.7-1% of prickly ash.

[0015] A kind of preparation method of chili dipped in water, its specific steps are as follows:

[0016] (1) Wash and remove the stems from the dried chilies, and let them dry in the sun until crisp;

[0017] (2) Stir-fry the clean dried chilies until there is a slig...

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PUM

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Abstract

The invention relates to chili dipping liquid and a manufacture method of the chili dipping liquid. The dipping liquid is proportionally prepared from the following ingredients: 88 to 92 percent of chili powder, 3 to 5 percent of common salts, 2 to 4 percent of monosodium glutamate, 1 to 2 percent of ginger, 1 to 2 percent of fennel and 0.7 to 1 percent of pepper. The manufacture method of the chili dipping liquid comprises the following steps that the dried chili is cleanly washed, stems are removed, the chili is dried in the air, is stir-fried to the burnt state and is crushed, the materials are proportioned according to the proportioning ratio, and in addition, the uniform stirring and the bag loading are carried out. The chili dipping liquid and the manufacture method have the advantages that the operation is simple, the manufacture is convenient, and eaters can relish the chili dipping liquid according to self requirements. The chili dipping liquid is very suitable for being carried when people go traveling.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a chili dipped in water and a preparation method thereof. Background technique [0002] Chili is a popular condiment, loved by people. There are many kinds of chili products, and the production methods are different. Generally speaking, most of the methods are to dry the dried chili first, break it into powder with a machine, fry it with vegetable oil, and then add auxiliary materials to boil it. . However, in the process of heating with vegetable oil in this processing method, if the oil temperature is too high, the chili powder will paste, and if the temperature is too low, the refined chili oil will have a taste of raw oil, which will affect the quality of the product. And in different places, the way of eating chili is also different. Contents of the invention [0003] The purpose of the present invention is to provide a kind of chili dipping water which is dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/223A23L27/20A23L27/14
Inventor 李义波
Owner 贵州遵义黔辣苑食品有限公司
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